Lentil sausage rolls are a hearty, plant-based take on the classic British bakery favorite. Instead of pork, a savory mixture of cooked lentils, aromatic vegetables, and breadcrumbs is wrapped in flaky puff pastry and baked until golden. This version delivers all the satisfying texture and savory flavor of the original, while being budget-friendly and packed with protein and fiber.
Ingredients
- 1 cup (200 g) dried green or brown lentils, rinsed
- 2 cups (480 ml) vegetable broth or water
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 medium carrot, finely grated (about ½ cup / 60 g)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 g) tomato paste
- ½ cup (60 g) plain breadcrumbs (or rolled oats, pulsed in a food processor)
- 1 sheet (about 9.9 oz / 280 g) puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash) or 2 tbsp (30 ml) milk for a vegan option
- Salt and black pepper to taste
- Flour, for dusting
Instructions
- Cook the lentils: In a medium saucepan, combine the rinsed lentils and broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, until lentils are tender and most of the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.
- Sauté the vegetables: While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic, carrot, smoked paprika, and thyme; cook for another 2 minutes, stirring frequently.
- Make the filling: In a large bowl, combine the cooked lentils, sautéed vegetables, soy sauce, tomato paste, and breadcrumbs. Mash about half of the mixture with a fork or potato masher to help it bind. Season with salt and pepper to taste. Let the filling cool completely (you can speed this up in the fridge).
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the pastry: On a lightly floured surface, roll the puff pastry sheet slightly to smooth out any creases. Cut it in half lengthwise to form two long rectangles.
- Fill and roll: Divide the lentil filling into two portions. Shape each portion into a log along the center of each pastry rectangle. Brush one long edge of the pastry with a little water, then fold the other edge over the filling and press to seal. Crimp the edges with a fork if desired.
- Cut and egg wash: Place the logs seam-side down on the prepared baking sheet. Brush the tops with beaten egg (or milk for vegan). Using a sharp knife, cut each log into 4–6 pieces (depending on desired size), leaving a small gap between each piece.
- Bake: Bake for 25–30 minutes, until the pastry is puffed and deep golden brown. Allow to cool for 5 minutes before serving.
Tips
- Cool the filling completely: If the filling is warm, it will melt the puff pastry and make it difficult to roll. Spread it on a plate and refrigerate for 15–20 minutes if needed.
- Don’t over-mash: Leave some lentils whole for texture. Over-mashing creates a paste that can make the rolls dense.
- Seal well: Use water on the pastry edge and press firmly. If the rolls burst open during baking, the filling will dry out and the pastry may not cook evenly.
- Make ahead: You can assemble the rolls (without egg wash) and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these lentil sausage rolls warm or at room temperature with a side of chutney, mango chutney, or a dollop of Dijon mustard. They also pair well with a simple green salad or roasted vegetables for a light dinner. For a classic British spread, serve alongside a cup of hot tea.
Variations
- Spicy version: Add ½ teaspoon of chili flakes or a finely chopped fresh chili to the vegetable mixture.
- Cheesy: Stir in ½ cup (50 g) grated cheddar or crumbled feta into the filling before rolling.
- Herb and nut: Add ¼ cup (30 g) chopped toasted walnuts or pecans along with fresh parsley or rosemary.
- Gluten-free: Use gluten-free puff pastry and certified gluten-free breadcrumbs or oats.
- Curry twist: Replace the thyme with 1 teaspoon curry powder and add ¼ cup (40 g) raisins or chopped dried apricots.
Storage and Reheating
Store leftover lentil sausage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through and crisp. You can also microwave them for 1–2 minutes, but the pastry will be softer. These rolls freeze well: freeze unbaked or baked rolls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen rolls directly from the freezer, adding 5–10 minutes to the baking time.
Frequently Asked Questions
Can I use canned lentils? Yes, you can substitute two 15-ounce (425 g) cans of lentils, drained and rinsed. Skip the cooking step and proceed with the recipe. Reduce the breadcrumbs to â…“ cup (40 g) as canned lentils are softer.
Can I make these vegan? Absolutely. Use a vegan puff pastry (most are, but check the label) and replace the egg wash with a mixture of 1 tablespoon (15 ml) maple syrup and 1 tablespoon (15 ml) plant-based milk, or simply brush with olive oil. The filling is already vegan.
Why did my rolls burst open in the oven? This usually happens if the filling is too wet or the pastry isn’t sealed properly. Make sure the lentils are well-drained and the filling is cool. Also, press the edges firmly and avoid overfilling.
Can I use red lentils? Red lentils break down more easily and have a softer texture. If you use them, reduce the cooking time to about 10–12 minutes and expect a creamier filling. You may need to add more breadcrumbs to firm it up.
How do I know when they are fully cooked? The pastry should be puffed and golden brown, and the filling should be hot throughout. If you insert an instant-read thermometer into the center, it should read at least 165°F (74°C) for food safety.
Can I make mini sausage rolls for parties? Yes, simply cut the pastry into smaller rectangles and fill with less mixture. Reduce the baking time to 15–20 minutes, or until golden. Watch them closely to avoid burning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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